Capsicums

Capsicums are the fruits of plants in the genus Capsicum and are commonly referred to as bell peppers or sweet peppers in many regions. The name capsicum is used in scientific and some regional contexts to refer to the wider genus, while culinary usage often distinguishes non-pungent or mildly pungent varieties from hot peppers, which are also called chili peppers. The most widely grown species is Capsicum annuum, which includes both sweet and hot cultivars; other cultivated species include C. chinense (habanero, Scotch bonnet), C. frutescens (tabasco), and C. pubescens (rocoto).

Capsicums are typically globe- or block-shaped fruits with smooth, glossy skins. They change color as they ripen, often progressing from green to yellow, orange, and red, depending on variety. Some cultivars remain green when fully ripe. The flesh is usually crisp and slightly aromatic.

Cultivation requires warm-season growing conditions, a long frost-free period, full sun, and well-drained soil. They prefer a slightly acidic to neutral pH (around 6.0–6.8) and consistent moisture. In commercial production they are grown in fields or greenhouses, often with controlled temperature and light.

Nutritionally, capsicums are low in calories and rich in vitamin C; red ripe fruits also provide vitamin A and other antioxidants.

Culinary uses include raw consumption in salads, stuffing, roasting, grilling, sautéing, and inclusion in stews, sauces, and relishes. Hot varieties contain capsaicin, which imparts heat.

Storage options include refrigeration for short-term use; they can also be frozen, pickled, or dried for longer storage.